Best Moms Smoked Oyster Stuffing Recipes

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MOM'S OYSTER STUFFING



Mom's Oyster Stuffing image

This rich and delicious stuffing is a Holiday staple in our house. We're always asking her to "maybe make a little more this year."

Provided by lady_dreamweaver

Categories     < 60 Mins

Time 47m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 (6 ounce) box seasoned stuffing mix
1/4 cup smoked oysters (small can, packed in oil)
2 teaspoons ground sage

Steps:

  • Open can of smoked oysters, drain and rinse, looking for any shell remains. Mince oysters finely. Prepare stuffing mix, using chicken broth in place of water, fold in oysters and extra sage.
  • Bake in buttered baking dish for 30-40 minutes (covered or cover with aluminum foil so that it doesn't dry out) until heated through.

Nutrition Facts : Calories 165.2, Fat 1.5, SaturatedFat 0.4, Cholesterol 0.4, Sodium 676.2, Carbohydrate 32.6, Fiber 1.5, Sugar 3.5, Protein 4.7

MOM'S OYSTER DRESSING/STUFFING



Mom's Oyster Dressing/Stuffing image

The best thing about a stuffed turkey is the oyster dressing. My grandma (Gigi) and mom would argue every year as to whether it was better made with cornbread cubes or regular bread. I prefer regular bread, but you decide for yourself.

Provided by Krsi Sue

Categories     European

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

8 cups plain bread cubes or 8 cups cornbread cubes
1 1/2 cups celery, chopped
3/4 cup onion, chopped
2 (8 ounce) cans oysters, with liquid
1/2 cup butter, melted
2 teaspoons salt
1 teaspoon pepper
1 teaspoon ground sage
1 teaspoon poultry seasoning
1/2 teaspoon thyme
1/2 cup evaporated milk

Steps:

  • Heat milk, butter, and oyster liquid in small pan.
  • Combine bread cubes, celery, onion, spices, and oysters. (You may cut up the oysters if they are too large for you.).
  • Add liquid and stir.
  • Stuff poultry or place in greased foil lined baking dish.
  • Bake 350 degrees for 1 hour, or until poultry is done.

Nutrition Facts : Calories 363.3, Fat 20.3, SaturatedFat 11.4, Cholesterol 84.5, Sodium 1272.2, Carbohydrate 32.6, Fiber 2, Sugar 3.3, Protein 12.8

OYSTER STUFFING



Oyster Stuffing image

Make and share this Oyster Stuffing recipe from Food.com.

Provided by Malarkey Test

Categories     Winter

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb bread, including crusts (10 cups packed and cubed)
1 pint oyster, raw
4 -8 tablespoons butter
1 cup celery, finely chopped
2 cups onions, chopped
1/4-1/2 cup fresh parsley, minced
1 tablespoon sage, minced
1 tablespoon thyme, minced
3/4 teaspoon salt
1/2 teaspoon black pepper, ground
1/4 teaspoon nutmeg, freshly grated
1/8 teaspoon clove, ground
1 cup chicken stock
2 large eggs, well beaten (optional)

Steps:

  • Preheat oven to 400°F and toast the bread until golden brown on the middle rack. turn into a large bowl.
  • Meanwhile heat butter until melted and foam subsides. Add onions and celery and cook about 5 minutes until tender.
  • Remove from heat and stir in the spices.
  • Stir in the bread cubes, and drained oysters and toss well, until the stuffing is moist, but not packed together; stir in the stock and eggs. Put in bird while moist, remoisten and adjust spices as necessary. If cooked in a casserole dish at 350°F until heated through with a crust on the outsides, 25 to 40 minutes.
  • Oyster juice may be used in place of some of the stock.

Nutrition Facts : Calories 278.9, Fat 9.4, SaturatedFat 4.5, Cholesterol 44.5, Sodium 674.3, Carbohydrate 37.1, Fiber 2.5, Sugar 4.9, Protein 11.1

SMOKED OYSTER & RICE STUFFING



Smoked Oyster & Rice Stuffing image

Make and share this Smoked Oyster & Rice Stuffing recipe from Food.com.

Provided by Dancer

Categories     White Rice

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 14

2 1/4 cups long-grain white rice
3 3/4 cups reduced-sodium chicken broth, defatted
1/3 cup whiskey
2 teaspoons dried basil
2 teaspoons dried chervil or 2 teaspoons thyme
1 tablespoon canola oil
3 leeks, white & light green parts,washed and chopped
1 large onion, chopped
1 stalk celery, chopped
3 cloves garlic, minced
2 cups fresh spinach leaves, washed and torn into small pieces
7 1/2 ounces smoked oysters, drained and sliced
salt
freshly ground black pepper

Steps:

  • Preheat oven to 450°F degrees.
  • Place rice in a 9-by-13-inch casserole.
  • In a saucepan, combine chicken broth, whiskey, basil and chervil (or thyme).
  • Bring to a boil and pour over rice.
  • Cover tightly with foil and bake for 30 minutes, or until rice is tender.
  • Meanwhile, in a Dutch oven, heat oil over medium heat.
  • Add leeks, onion and celery.
  • Cook, stirring occasionally, until tender, about 10 minutes.
  • Add garlic and cook, stirring, for 1 minute more.
  • Add spinach and oysters; cook, stirring, until spinach is just wilted, about 3 minutes.
  • Stir into rice.
  • Season with salt and pepper.
  • (Keep warm, covered, in a 250°F oven for up to 1 hour. Or refrigerate for up to 2 days; reheat before serving).

Nutrition Facts : Calories 200.2, Fat 2.3, SaturatedFat 0.4, Cholesterol 6.7, Sodium 65, Carbohydrate 34.9, Fiber 1.3, Sugar 1.6, Protein 6

OYSTER STUFFING



Oyster Stuffing image

My mother made this stuffing every Thanksgiving for my, father who loves it! And now I make it.-Amy Voights, Brodhead, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 11

1 celery rib, chopped
1 small onion, chopped
1/4 cup butter, cubed
2 tablespoons minced fresh parsley
1/4 teaspoon poultry seasoning
1/8 teaspoon rubbed sage
1/8 teaspoon pepper
3 cups cubed day-old bread
1 large egg, beaten
2/3 cup chicken broth
1 cup shucked oysters, drained and coarsely chopped

Steps:

  • In a small skillet, saute celery and onion in butter until tender; transfer to a large bowl. Stir in the parsley, poultry seasoning, sage and pepper. Add bread cubes. Combine the egg, broth and oysters; add to bread mixture, stirring gently to combine. , Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160° and stuffing is lightly browned.

Nutrition Facts : Calories 228 calories, Fat 15g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 495mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

MOM'S OLD-FASHIONED OYSTER DRESSING



Mom's Old-Fashioned Oyster Dressing image

Oh, so many memories of family gathered around Mom's large dining room table for special occasions and holiday come to mind when I make this delicious recipe! Everyone said Mom made the BEST oyster dressing, but she also remembered those who didn't eat oysters and made just plain dressing for them. Just be sure to check oysters...

Provided by Win Spicer

Categories     Other Side Dishes

Time 45m

Number Of Ingredients 8

1 1/2 c chopped white onion
1 1/2 c chopped celery
1/2 c butter
1 pt fresh oysters, reserve juice and chop oysters
1 tsp poultry seasoning
1 tsp sage
1/2 c chicken broth
8-9 c day old cubed bread crumbs (cubes)

Steps:

  • 1. In large pot, melt butter over medium heat. Saute' onions and celery. Add chicken broth and liquid from oysters. Remove from heat.
  • 2. Add chopped oysters, bread crumbs, and all seasonings. Stir to mix well. If too moist, add more bread pieces. Taste and adjust seasonings.
  • 3. Grease casserole and add dressing, smoothing the top. Another option would be to make large balls of dressing and place in casserole.
  • 4. Bake in preheated 350 degree oven for 30 minutes or until nicely browned.
  • 5. Serve warm and enjoy!

QUICKEST OYSTER DRESSING EVER!



Quickest Oyster Dressing EVER! image

This quick and delicious oyster dressing takes the fuss and the mess out of the picture. It is all done on the stove top, and tastes like it has been cooking in the oven all day!

Provided by nikkiw87

Categories     Side Dish     Stuffing and Dressing Recipes     Quick and Easy Stuffing and Dressing Recipes

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
½ cup chopped celery
¼ teaspoon dried sage
¼ teaspoon poultry seasoning
1 (14.5 ounce) can chicken broth
⅔ cup water
¼ cup margarine
1 (6 ounce) package dry cornbread stuffing mix
2 (8 ounce) cans oysters, drained and liquid reserved
1 teaspoon ground black pepper

Steps:

  • Melt butter in a small skillet over medium heat, and cook and stir the celery until tender, about 10 minutes. Stir in sage and poultry seasoning. Remove from heat.
  • Mix chicken broth with water in a large saucepan, and bring to a simmer over medium heat; stir in the margarine until melted. Lightly stir the cornbread stuffing mix into the broth mixture until the broth has absorbed; fluff the stuffing mix with a fork. Mix in enough oyster liquid to moisten the dressing, about 1/2 cup, or as desired. Gently stir in the celery with butter and seasonings from skillet, oysters, and black pepper.
  • Cook the dressing until hot and the flavors have blended, about 5 minutes.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 36.9 g, Cholesterol 79.4 mg, Fat 21.3 g, Fiber 2.2 g, Protein 13.8 g, SaturatedFat 6.6 g, Sodium 1533.3 mg, Sugar 2.1 g

THANKSGIVING TRADITION OYSTER DRESSING



Thanksgiving Tradition Oyster Dressing image

This has been a Thanksgiving tradition. Try using leftovers with poached eggs for breakfast. Mmmm.

Provided by Judy7905

Categories     Side Dish     Stuffing and Dressing Recipes     Oyster Stuffing and Dressing

Time 1h20m

Yield 8

Number Of Ingredients 9

1 cup butter
¾ cup chopped onion
12 cups fresh bread cubes
1 ½ pints fresh oysters, coarsely chopped and liquor reserved
1 ½ cups chopped celery with leaves
1 ½ teaspoons salt
1 teaspoon ground black pepper
½ teaspoon thyme leaves
½ teaspoon poultry seasoning

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Heat butter in a Dutch oven or large heavy pot over medium-high heat; cook and stir onion until tender, about 5 minutes. Remove Dutch oven from heat. Stir bread crumbs, oysters, oyster liquor, celery, salt, black pepper, thyme, and poultry seasoning into onion. Spoon mixture into the prepared baking pan; cover tightly with aluminum foil.
  • Bake in the preheated oven for 40 minutes; remove aluminum foil and continue baking until lightly browned, about 20 more minutes.

Nutrition Facts : Calories 414 calories, Carbohydrate 32.9 g, Cholesterol 102.1 mg, Fat 26.4 g, Fiber 1.9 g, Protein 11.5 g, SaturatedFat 15.4 g, Sodium 1180.4 mg, Sugar 3.3 g

OYSTER DRESSING



Oyster Dressing image

Provided by Alton Brown

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 19

2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk, plus more if needed
2 eggs
1 cup canned creamed corn
2 tablespoons vegetable oil
1/4 cup vegetable oil
1 large onion, chopped
4 stalks celery, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
5 ounces oyster crackers, crushed
1 1/2 teaspoons dried thyme
1 teaspoon dried sage
1 pint small oysters with liquor
2 large eggs, lightly beaten

Steps:

  • The day before making the stuffing, bake the cornbread: Preheat the oven to 425 degrees F and place a 10-inch cast-iron skillet in the oven. In a bowl, combine the cornmeal, salt, sugar, baking powder and baking soda. Whisk to combine well. In a large bowl, combine the buttermilk, eggs and creamed corn, whisking to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk.
  • Swirl the vegetable oil in the hot cast-iron skillet. Pour the batter into the skillet and bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes. Let cool in the skillet, then crumble 6 cups of the cornbread and spread out on a baking sheet. Let the cornbread dry out at room temperature, uncovered, about 24 hours.
  • Make the stuffing: Preheat the oven to 350 degrees F. Heat the vegetable oil in a 12-inch cast-iron skillet over medium-high heat. Add the onion, celery, salt and pepper. Cook, stirring frequently, until the onion and celery are semitranslucent, about 15 minutes. Remove the skillet from the heat; add the crumbled cornbread, oyster crackers, thyme and sage and stir well. Next, add the oysters with their liquor and the eggs; stir until combined. Pat the mixture down into an even layer.
  • Put the skillet on the middle rack of the oven and bake until golden brown and crisp around the edges, about 30 to 35 minutes.

MOM'S DELICIOUS OYSTER CORN BREAD DRESSING



Mom's Delicious Oyster Corn Bread Dressing image

A sure thing! Mom gave me directions to this recipe over the phone. Fast and easy; you and others will be pleasantly surprised and delighted at the wonderful taste!

Provided by Jessica

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h

Yield 12

Number Of Ingredients 9

1 sweet potato, peeled and cubed
2 (8 ounce) packages dry corn bread mix
1 (16 ounce) package ground spicy pork sausage
3 tablespoons butter
1 stalk celery, chopped
1 bunch green onions, chopped
1 large onion, chopped
¼ bunch fresh parsley, chopped
2 (8 ounce) cans oysters, liquid reserved

Steps:

  • Place sweet potato in a medium saucepan with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender. Drain, mash, and set aside.
  • Prepare dry corn bread mix according to package directions. Crumble, and set aside.
  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
  • Melt butter in the skillet over medium heat, and stir in celery, green onions, onion, and parsley. Cook and stir until tender, about 10 minutes.
  • Return cooked sausage to skillet, and mix in oysters and their reserved liquid. Allow oysters to cook about 5 minutes before stirring in crumbled cornbread and mashed sweet potato.

Nutrition Facts : Calories 374.9 calories, Carbohydrate 31.7 g, Cholesterol 54.9 mg, Fat 22.7 g, Fiber 1.3 g, Protein 10.8 g, SaturatedFat 8.3 g, Sodium 929.1 mg, Sugar 5.5 g

OYSTER DRESSING (STUFFING)



Oyster Dressing (Stuffing) image

This recipe is the only way I like oysters! And, the best stuffing ever!

Provided by Stephanie Holt

Categories     Side Dish     Stuffing and Dressing Recipes     Oyster Stuffing and Dressing

Time 1h

Yield 16

Number Of Ingredients 11

1 tablespoon vegetable oil
1 cup chopped celery
1 cup chopped onion
8 cups dry bread crumbs
2 tablespoons chopped fresh parsley
3 cups oysters, liquid reserved
3 eggs, beaten
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 teaspoon poultry seasoning
½ teaspoon dried thyme

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.
  • Heat the oil in a large skillet over medium-high heat. Add celery and onion; cook and stir until tender, about 5 minutes. Mix in the bread crumbs and parsley and remove from the heat. Add the oysters and eggs, and season with salt, pepper, poultry seasoning and thyme. Stir in enough liquid from the oysters to moisten and mix everything thoroughly. Transfer to the casserole dish.
  • Bake in the preheated oven until the top is toasted and a knife inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 41.5 g, Cholesterol 51.6 mg, Fat 5.4 g, Fiber 2.8 g, Protein 10.7 g, SaturatedFat 1.3 g, Sodium 667.4 mg, Sugar 4 g

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